Recipe - Orange-Glazed Raisin-Oat Bread

BREAD
1 One half cup Unbleached flour
One fourth cup Wholewheat flour
One fourth cup Quickcooking oats
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
2 Egg whites; lightly beaten
Three fourths cup Nonfat plain yogurt
One fourth cup Honey
1 cup Raisins

GLAZE
2 tablespoon Honey
2 tablespoon Orange juice

For the bread: Spray a 9" X 5" loaf pan with nostick spray; set aside.

In a large bowl, stir together the unbleached flour and wholewheat flour,
oats, baking powder, baking soda and cinnamon. In a medium bowl, stir
together the egg whites, yogurt and honey. Add to the flour mixture. Stir
just until combined. Fold in the raisins. Spoon the mixture into the loaf
pan. Bake at 350 degrees F for 25 to 30 minutes, or until a toothpick
inserted near the center comes out clean. Let cool for 5 minutes in the pan
on a wire rack. Remove the pan and partially cool the bread 10 to 15
minutes more.

For the glaze: Meanwhile, in a small bowl, stir together the honey and
orange juice. While the bread is still warm, use a cake tester or skewer to
poke holes in the top. Spoon the glaze over the top, then let cool
completely.

Chef's note: This bread freezes well, so you can make it ahead. Bake it,
glaze it and let it cool completely. Then wrap the bread in foil and place
in a selfclosing plastic bag. It will keep in the freezer for 2 months.
~[Copyright =A9 1997 Wire Networks, Inc. and Rodale Press, Inc. All rights
reserved. Healthy Ideas is intended to heighten awareness of health
information and does not suggest diagnosis or treatment. This information
is not a substitute for medical attention. See your healthcare
professional for medical advice and treatment.]

COMMENTS: Yogurt replaces the margarine normally found in this quick bread,
making it almost fatfree. Serve the bread plain or toasted. (Because there
is a glaze on the bread, keep your toaster clean by toasting the slices
under the broiler.) If you'd like, add an extra bit of sweetness by serving
the bread with some allfruit spread.

Prep.: 10 min.; Baking: 25 min.; Cooling: 30 min. Per serving: Calories:
151 Fat: 0.4 g. (2% of calories) Fiber: 1.6 g. Cholesterol: 0 mg. Sodium:
118 mg.
Posted to Digest eatlf.v097.n224 by KitPATh phannema@wizard.ucr.edu on
Sep 07, 1997